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Eat In Tonight: Grilled Chicken Noodle Bowl

chicken, dinner By August 18, 2015 Tags: , , , No Comments

Not the most exciting title, but I was not sure what to call this dish. This delicious dinner is one part ramen and one part stir-fry. Ramen-fry just sounds a little too silly, so I’m sticking with the name noodle bowl. Despite its lack of an exciting name, this dish is full of amazing flavors. So, say goodbye to delivery or, if like me and you live in an area with a dearth of delivery choices, skip the drive. To make this dish, you will need to start by marinating two pounds of chicken tenders for at least for an hour or, preferably, overnight.

Spicy Soy Chicken Marinade

1/2 cup extra virgin olive oil

1/2 cup soy sauce

2 tbsp gochujang (can be found at Walmart or grocery stores in the Asian foods aisle)

1/4 cup rice wine vinegar

2 tbsp hoisin sauce

2 cloves minced garlic

1 tbsp pickled ginger

      Mix all ingredients in a bowl or a gallon freezer bag. Add the chicken, and toss the chicken in marinade to coat. Refrigerate until ready to use.

Grilled Chicken Noodle Bowl



When I staged the ingredients shot for this recipe, I managed to forget the noodles. For a noodle bowl recipe. So, they get their own picture.

2 lbs marinated chicken tenders

1 lb julienned carrots

1 bunch cilantro

1 daikon radish, peeled and shredded

4 heads of baby bok choy

1 hot pepper (chef’s choice)

4 cloves of garlic

2 in piece of fresh ginger, minced

1 bunch of green onions

1 red bell pepper

1 yellow bell pepper

1 medium white onion

8 oz frozen edamame

8 oz package of sliced shiitake mushrooms

1 lb of rice noodles

2 tbsp canola oil

1 tbsp gochujang

1 tsp fish sauce

1 tbsp hoisin sauce

1/4 cup soy sauce

1 tbsp rice wine vinegar

64 oz chicken stock (Swanson’s Thai Ginger Stock recommended)

    Start by prepping your veggies. Remove the seeds from bell peppers and hot pepper. Slice the bell peppers and dice the hot pepper. Peel and shred the daikon radish using a box grater. Slice the onion. Remove and reserve the green tops of the baby bok choy. Chop off the roots of the bok choy. Finely slice the remaining crunchy ends. Put these veggies to the side until ready to use. We’ll call this veggie batch 1. Mince the garlic cloves. Peel and mince the fresh ginger. Take the bok choy greens and chiffonade them. Set aside this batch of veggies aside until ready to use. We’ll call this veggie batch 2. Finally, cut off and reserve the white ends of the green onions and slice the green ends for garnish. Now that you’ve got all of veggies prepped, these next steps will go smoothly.

    Put on a kettle of water to boil (for the noodles). I followed the rice noodle cooking tutorial found here. After you put on the kettle of water. You will want to start you broth. Pour the chicken stock into a large stock pot. Add the shitaki mushrooms, a small bunch of washed cilantro, the white ends of the green onions, and half of the garlic. Bring the broth to a boil and, then, reduce to a simmer, while you make the rest of the components.

IMG_0545   While the broth is simmering, stir-fry the veggies and grill the chicken. Start by preparing a spicy soy sauce for the veggies. Whisk together the soy sauce, fish sauce, hoisin sauce, gochujang, the remaining garlic, and the ginger. Put the sauce aside. Put the chicken tenders in a grill pan or on an outdoor grill. These will cook for around 10 minutes. Flip the chicken tenders over half way through the cooking time. When the chicken is done, the meat should be white and the juices should run clear. Once the chicken is cooking, heat the canola oil in a wok. When the oil is hot, add veggie batch 1 to wok and pour the sauce over the veggies. Use a large spatula to toss the veggies in the sauce. Try to keep the veggies on the sides of the wok to prevent the veggies from steaming. Cook until bell peppers and onions are soft, around seven minutes. When veggie batch 1 is ready, spoon the veggies out the wok onto a plate. Add veggie batch 2 to the wok. Cook for around two minutes. Then, add back veggie batch 1 and turn off the heat.

IMG_0549IMG_0552    Prepare your rice noodles as instructed in the tutorial linked above. Strain the chicken stock, and you are ready to assemble your noodle bowl. To assemble the bowls, add the noodles to a bowl and pour the stock over them. Then, slice the chicken. Add the chicken and stir-fried veggies to the bowl. If desired, garnish with green onions and sriracha. And you’re done. Okay, so maybe that isn’t as easy as take-out. But, if you made it this far, you just made this.


     And in my opinion, that’s way cooler.


Bacon-Spinach-Tomato Pasta

dinner, pasta By August 7, 2015 Tags: , , , No Comments

Hello everyone! Today I am going to be highlighting a great Texan product I found at the Parker County Peach Festival. Austin Gourmet Foods makes a wide range of flavored oils and vinegars, flavored pastas, and spice rubs. This is not a paid post; I just really love this product and wanted to share it with you. If you want to find out more about Austin Gourmet Foods product line, then visit them at

For this recipe, I am highlighting Austin Gourmet Foods’ Austin-tatious Spinach Basil Garlic Pasta.

IMG_0563I wanted to compliment rather than cover the flavors in this pasta. So, I have created a pesto highlighting the same flavors found in the pasta. I have taken things a step further and added in some BLT inspired elements to create this balanced, tasty pasta dish.

Bacon-Spinach-Tomato Pasta

To make this dish you will need:


1 package of Austin Gourmet Foods Austin-tatious Spinach Basil Garlic Pasta

4 oz pine nuts

2 cups fresh baby spinach,

1 cup of fresh basil, packed

5 cloves of garlic, minced

1 lb bacon (I used jowl bacon, but regular bacon would be just as awesome)

1 pint cherry tomatoes

1/4 cup olive oil + a tablespoon or two to drizzle over tomatoes

2 tbsp white wine vinegar


Black Pepper

Start by slicing the cherry tomatoes in half. Spread them out over a large baking sheet, drizzle them with olive oil, and sprinkle salt and pepper over them. Toss the tomatoes to evenly coat them with the oil and seasoning. Roast tomatoes in a 350 F oven for around 30 minutes. Once the tomatoes are in the oven, slice the bacon into smaller strips and fry them up until crispy. While the bacon is frying, now would be a good time to put on some salted water to boil for the pasta. When the bacon is done, remove the strips and drain off all but about 2 tablespoons of the bacon fat. Prepare a large bowl of ice water and nest a slightly small bowl in it, like the picture below.

IMG_0564Add the spinach and the garlic to the hot bacon fat. You just want to wilt the spinach and to take some of the bite out of the raw garlic. Remove the spinach and garlic once all of the spinach is wilted, around 1-2 minutes, and place in the smaller bowl in the ice bath to stop the spinach cooking. Once you have transferred the spinach and garlic mixture to the ice bath, add the pasta to your salted boiling water. This pasta will cook quickly (in about 5-6 minutes). So, stick around and be ready to drain the pasta or use a slotted spoon to spread out the cooked pasta on a baking sheet drizzled with olive oil (my preference). While the pasta is cooking, add the spinach and garlic mixture, basil, white wine vinegar, and pine nuts to a food processor and puree and until mostly smooth (i.e., no large chunks of ingredients) to make the pesto. Add around 1 teaspoon of freshly cracked black pepper to the pesto and 1 teaspoon of salt to start. Add additional salt, if desired, to taste. This is basically my way of telling you I don’t really know how much salt and pepper I added; I just adjusted until it tasted right for me. Once the pesto is ready, the last step is to dice the crispy bacon strips.

Once you have all of your components ready, plate your finished pasta dish and enjoy!